Tartaric Acid BP
Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste. Tartaric acid plays an important role chemically, lowering the pH of fermenting “must” to a level where many undesirable spoilage bacteria cannot live, and acting as a preservative after fermentation
Molecular Formula: C4H6O6
Molecular Weight: 150.10 g/mol
CAS No.: 87-69-4
|Appearance||White or almost white, crystalline powder, colorless crystals|
The Solution is strongly acid
It gives the reaction of tartrates.
|Solubility||Very soluble in water, freely soluble in ethanol (96%)|
|Appearance of solution||Solution is clear and not more intensely colored than reference solution Y6|
|Specific Optical Rotation||+12.0 to +12.8(dried substance)|
|Oxalic acid||Not more than 350ppm|
|Chlorides||Not more than 100ppm|
|Sulphates||Not more than 150ppm|
|Calcium||Not more than 200ppm|
|Heavy metals||Not more than 10ppm|
|Loss on Drying||Not more than 0.2%|
|Sulphated ash||Not more than 0.1%|
|Assay(titrimetry)||Not less than 99.5% not more than 101.0%(dried substance)|
Shelf life, Storage and Packing
It should be stored in a segregated area in a cool and ventilated place away from combustible materials. Keep in a tightly closed container, sealed until ready for use. It is packed in 25kg or 50kg HDPE bags or drums as required.
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We observe WHO Good manufacturing practice and Good laboratory practice.